I finally had enough time to collect the recipes and food photos that I have been making for the past months and I thought — why not share with you guys my love for cooking? And so, starting today, you will see all the recipes that I’ve tried and tested in my kitchen. Rest assured, this won’t turn into a food-centered blog, but it will tackle dishes that are influenced by my travel experiences — as such, for today, let me share with you a Spanish breakfast meal that you can try!
This is actually a recipe that I got from good ol’ Jamie Oliver after watching far too many segments of his show. Now, in order to bring out the best of the ingredients’ flavors, the Spanish breakfast or brunch pan recipe below is meant to be done in a wood-fired oven. I don’t have that, unfortunately, so I edited the recipe below to fit conventional oven settings — and thankfully, it turned out as great as I had hoped it to be.
With that said and done, can I just say that this is the PERFECT breakfast for me?! Not only is it healthy and easy to do, but I just also love the salty and fatty taste of chorizos that are mixed in with the potatoes and eggs. It even brought forth some great memories of my time in Spain, lounging around and eating at tapa bars with newfound friends from morning till night.
Let me know if you find yourself loving this brunch / breakfast recipe as much as we loved having this for several times now!
Great way to start the morning right — a hearty Spanish breakfast or brunch pan!
- 2 medium potatoes, peeled & diced
- Freshly ground black pepper
- 150g raw iberico chorizo, cut/sliced into chunks
- 1 red pepper, deseeded & cut to strips
- 1 large handful of ripe cherry tomatoes
- 4 large eggs
- Parsley (best if fresh)
- Toasted bread (or rice)
- *Large non-stick oven frying pan or large baking pan
- Pre-heat the oven to 200°C.
- Parboil the potatoes in salted water for 5 to 6 minutes or until it is almost cooked through. Drain and set aside.
- Get a flat baking pan (line it with a baking sheet or aluminum oil), scatter around the chorizo and pop it in the oven. Let it cook for 2 minutes or until it gains a bit of color and the oil/fat starts to ooze out.
- Take out the pan, mix in the sliced peppers ensuring that the fat from the chorizo soaks the peppers. Cook for 2 minutes or until you can see the peppers start to look soft.
- Take the pan out and add the potatoes and tomatoes. Mix everything well, making sure that everything’s coated with the chorizo’s oil. Put it back into the oven for 3 minutes or until the tomatoes look slightly ‘roasted’ or colored.
- Put out the pan again; this time, put in the eggs. Using the back of a spoon, make four ‘wells’ in the mixture; crack the eggs, one by one, into the wells.
- Sprinkle some salt and pepper into the mixture then put it back into the oven for 3 minutes. Keep a close watch if you want your eggs runny or cooked through. (As you can see in the photo above, my eggs were cooked through). To make the process of cooking faster, you can choose to change the oven setting to broil or grill. This will ‘brown’ the other ingredients too especially if you want that added crisp to your potatoes. Be mindful though, that for this, you have to keep a close watch or else everything might end up burnt.
- Once done cooking, sprinkle some parsley and serve with either toast bread or rice. Enjoy!
Serves about 3 people.
Well, wasn’t that easy? Now enjoy the rest of your day as you jumpstart it with this feast!